乙酸酐对魔芋葡甘聚糖的改性

研究了乙酸酐对魔芋葡甘聚糖的改性,制备了魔芋葡甘聚糖醋酸酯,优化了制备工艺条件,得出了酸性催化剂条件下,乙酰化魔芋葡甘聚糖的最佳改性工艺条件为:n(乙酸酐)∶n(魔芋葡甘聚糖)=4 8∶1,反应温度50℃,反应时间4h,催化剂c(H2SO4)=0 038mol/L,取代度DS=0 662。物化性能测试表明,取代度超过0 270时,魔芋葡甘聚糖醋酸酯在水中溶解;60℃时最大溶解度为w(魔芋葡甘聚糖醋酸酯)=12%,取代度超过0 469时,魔芋葡甘聚糖醋酸酯能制成均匀的薄膜,膜厚10～30μm。     

Structure and properties of collagen‐konjac glucomannan‐sodium alginate blend films

A new kind of blend film was made by mixing the solutions of collagen, konjac glucommnnan (KGM), and sodium alginate. The structure of the blend film was characterized by FTIR, XRD, atomic absorption spectrophotometer, and SEM, respectively. The effects of weight ratio between the polymers on light transmittance, tensile strength, elongation at break, water permeability, and water absorption of the film were studied. The results showed that there were strong interactions and good compatibility between collagen, KGM, and sodium alginate in the film. The film possesses good mechanical properties. Therefore, it can be applied in biomedicine as a new type of biomaterial. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

响应面优化魔芋葡甘聚糖缓释尼莫地平药膜

以魔芋葡甘聚糖(KGM)为缓释药膜,分析模型药物—尼莫地平的体外释放特性。筛选并确定KGM浓度、DM-SO添加量、载药混合时间和静置时间4个因素的中心组合试验设计,以尼莫地平(NMP)的缓释度为考察指标,采用响应面优化KGM缓释药膜的制备工艺。结果表明:4个因素对药膜缓释尼莫地平均有显著影响,依次为静置时间>KGM浓度>DMSO添加量>载药混合时间,且最优条件为3.0%(w/v)KGM、0.5 mL DMSO、载药混合12 min、静置77 min。制备的药膜表面平整光滑,载药量为(1.63±0.01)%,尼莫地平缓释度为93.169%。     

Characterization of konjac glucomannan–quaternized poly(4‐vinyl‐N‐butyl) pyridine blend films and their preservation effect

Novel polymer blends were prepared from a mixture of 2 wt % konjac glucomannan and 4 wt % quaternized poly(4‐vinyl‐N‐butyl) pyridine (QPVP) in aqueous solution and dried at room temperature for 72 h. Their structure and properties were studied by infrared, wide‐angle X‐ray diffraction, scanning electron microscopy, thermogravimetric analysis, and differential scanning calorimetry. Thermal stability in the dry state was reduced with increasing content of QPVP. Compared with QPVP film, the tensile strength of the films was improved in the dry state. The maximum value of 12.74% tensile break elongation was reached when the content of QPVP was 30%. Structural analysis indicated that clear phase separation was observed when the content of QPVP was only 50%. Results from the filmcoating preservation experiments with lychee showed that this blend film had water‐holding ability. The fruit weight loss rate and rot rate both decreased in various degrees. The potential uses of these novel polymer films could be as preservative films. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 1868–1875, 2004     

Preparation and characterization of carboxymethyl konjac glucomannan/sodium montmorillonite hybrid films

Carboxymethyl konjac glucomannan (CKGM)/ sodium montmorillonite (MMT) hybrid films of various compositions were prepared by casting from a polymer/silicate water suspension. The structure and properties of the hybrid films were investigated by wide angle X‐ray diffraction (WAXD), transmission electron microscopy (TEM), attenuated total reflection infrared spectroscopy (ATR‐IR), differential scanning calorimetry (DSC), and tensile tests. The results from WXRD and TEM indicated that an intercalated CKGM/MMT nanocomposite film was obtained by polymer solution intercalation. WXRD and DSC showed that the high‐T_m crystal phase was induced by the presence of lower MMT loading, but the T_m of the hybrid films became weak with the increase of MMT content due to the polymer confinement. The hybrid films showed higher thermal stability and mechanical properties than that of the neat polysaccharide due to the strong interaction between hydroxyl and carbonyl group of CKGM and the silicate layer of MMT. Furthermore, the degree of swelling of the hybrid films was investigated in acidic buffer solutions. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 103: 2954–2961, 2007     

SiO_2/魔芋葡甘聚糖微球制备纤维多层结构的结构色

为了研究出一种光学和力学性质良好的结构色纤维,文中将魔芋葡甘聚糖应用于结构色纤维的加工,利用表面涂覆技术制备结构色纤维。通过显微镜观察结构色纤维的反射光谱,结果表明,提拉速度与纤维表面的胶体晶体层数成负相关关系,胶体浓度以及纤维尺寸与纤维表面的胶体晶体层数成正相关关系,纤维颜色随微球尺寸增大而红移,随微球尺寸变小而发生蓝移,而且当纤维表面的胶体晶体层数达到10层时,结构色纤维的颜色是稳定的。     

红外辐照对魔芋葡甘聚糖膜力学性能的影响

以魔芋葡甘聚糖（KGM）粉末为研究对象,分别以分子量、水分含量的内在性质和红外辐照温度、时间、强度外部条件为参考因子,考察其与KGM溶胶成膜后力学性能的相关性,并通过扫描电镜分析,观察膜截面的微观形貌.实验结果表明：经红外处理,KGM膜力学性能的下降百分比与分子量呈明显线性正相关,与水分含量呈负相关;较高辐照温度、光强度和较长辐照时间显著破坏膜的力学性能;膜截面的有序完整片层破坏成碎裂小块和多孔结构.合理选择高品质KGM,控制红外辐照条件,可改善KGM膜的力学性能.     

低聚KGM醛酸丙酯硫酸酯钠盐的结构分析

利用傅立叶红外光谱、激光拉曼光谱、X衍射光电子能谱、核磁共振波谱等现代仪器分析手段对低聚葡甘聚糖醛酸丙酯硫酸酯钠盐的结构进行分析.结果表明低聚葡甘聚糖经丙酯化修饰和硫酸酯化后,糖环的C2和C3位的羟基上和C6位连接的羟丙基上的羟基接有硫酸基团,且硫元素的相对含量为7.94%.     

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity (FC) and foaming stability (FS) of MPC. The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF. Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF. A higher purchasing decision was found for cookies with added KF.     

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Konjac glucomannan (KGM) serves as a stabiliser due to its high molecular weight and viscosity. However, these properties limit its addition in food products, especially in drinks. The main aim of this study was to improve the functional properties of KGM by a green and effective method, that is phase separation. It was found that increasing temperature accelerated phase separation of KGM/gum arabic mixture. KGM‐rich phase was characterised and its physical properties were investigated by different methods. Crystal property showed no significant changes after phase separation. Nevertheless, rheological properties indicated that the viscosities of samples after phase separation (FKGM) decreased dramatically. Their emulsifying capacities also improved. Moreover, the differences in molecular rearrangement at the oil–water interface were also studied by using interfacial rheology. These results suggested that FKGM with low viscosity had better interfacial properties, and thus may have potential applications as food ingredients.